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Cherry-Berry Rich Shortcakes
Cool: 5 mins
Bake: 10 mins at 425°F
Ingredients
- 2 cups fresh or frozen unsweetened blueberries, thawed
- 1 cup fresh or frozen unsweetened raspberries, thawed, or sliced strawberries
- 1 cup fresh or frozen unsweetened pitted sweet cherries, thawed
- 1/4 cup sugar
- 3 cups packaged biscuit mix
- 1/4 teaspoon ground nutmeg or ground cinnamon
- 1/4 cup cold butter
- 2/3 cup half-and-half, light cream, or whole milk
- Sugar
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Directions
1. In a large bowl, combine blueberries, raspberries, cherries and 1/4 cup sugar; set aside.
2. For shortcake:In a large bowl, stir together biscuit mix and nutmeg. Use a pastry blender to cut butter into flour mixture until mixture resembles coarse crumbs. Make a well in the center of the mixture. Add half-and-half all at once. Using a fork, stir just until moistened. Drop dough into 6 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about 3/4-inch thick. Lightly sprinkle each mound with additional sugar.
3. Bake in a 425 degree F oven for 10 to 12 minutes or until golden. Cool on a wire rack for 5 minutes.
4. Meanwhile, in a chilled medium bowl beat whipping cream, 2 tablespoons sugar, and vanilla with an electric mixer with chilled beaters on medium speed until soft peaks form.
5. To serve, split warm shortcakes in half horizontally. Using a wide spatula, carefully lift off the top layer. Place bottom layers in 6 shallow dessert dishes. Spoon whipped cream over the bottom layer. Spoon fruit mixture over whipped cream. Carefully replace the top layers. Serve immediately. Makes 6 servings.
I was hoping for a recipe where the biscuit recipe was given from scratch. Mixes have too much sodium and preservatives.
7/14/2010 01:37:12 PM Report Abuse